GAPS Breakfast: Coconut Flour Pumpkin Pancakes

by brenda on March 12, 2012

These pancakes are Ah-mazing! I made them a few weeks ago, and this last week, Farm Boy 3 wanted to make them again. See, I’ve been teaching my boys (10, 9, 8 ) how to make meals & giving them a little more freedom in the kitchen. They L-O-V-E it. And I figure, this kind of training is good for all of us! They can learn to cook well, and eventually, I may be free from cooking everysinglemeal. Ok, so I don’t cook everysinglemeal anyways, honestly, The Farmer is a helpful guy ( 🙂 ), but what if I could cook a lot less?

Here is my handsome Farm Boy 3, learning to flip pancakes. He was SO excited to get it. Building confidence in basic skills (like cooking) is SO important. When a child makes a mistake, you can either 1. Get frustrated and say “you messed up!” or 2. Gently guide him through how to do it right. The latter response encourages him to keep trying, to do better, and to someday, be strong enough to do this thing on his own.

Ok, so enough of my parenting advice. This is a food blog, right? 🙂 You just want me to give you the recipe, huh? Alrighty then!

GAPS Breakfast: Coconut Flour Pumpkin Pancakes with Cinnamon Syrup

Rating: 51

Yield: 4 servings

GAPS Breakfast: Coconut Flour Pumpkin Pancakes with Cinnamon Syrup

Ingredients

Method

  1. Combine eggs, milk, butter and pumpkin puree and honey together in a large bowl.
  2. Sprinkle in the spices, baking soda and salt on the mixture and combine.
  3. Use an immersion blender to mix in the coconut flour until there are no lumps.
  4. Preheat a griddle so that it sizzles if you sprinkle water on it.
  5. The griddle temperature is a balancing act--you want it hot enough to cook the pancakes & so that they won't stick.
  6. Yet, you want it cool enough that you don't burn the pancakes. Farm Boy 1 prefers the black ones, so if I burn a few, it's ok in my family. 😉
  7. Melt about 1 TB of butter on the hot griddle. Use a ladle to spoon about 3-5 TB of batter circles onto the pan.
  8. Let them cook for just a couple of minutes (again, depending on the temp of your pan), or until they start to bubble.
  9. Use a metal spatula to carefully flip.
  10. Set cooked pancakes aside on a plate or onto a baking sheet in a warm oven.
http://www.wellfedhomestead.com/gaps-breakfast-coconut-flour-pumpkin-pancakes-with-cinnamon-syrup

 

 

And don’t forget about the Cinnamon Syrup! I made a syrup that was similar to this before GAPS, but it had sugar and sweetened, condensed milk. No more! 🙂

This post was shared at Monday Mania

What’s your favorite GAPS legal breakfast?

{ 18 comments… read them below or add one }

Shani Scott March 12, 2012 at 7:51 pm

Thanks for sharing so much of yourself all the time Brenda. Your recipes always look delicious and I used your coconut flour, pumpkin cake for my 2yo’s birthday a couple of days ago and everybody loved it. So nice to be able to have food that is ‘special’ but still healthy for my little family. Also, I don’t know when you changed it but I have only just noticed – I love your new blog photo. =) I Hope you and your lovelies have a fantastic week. =)

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brenda March 14, 2012 at 8:59 pm

Shani, I am glad you enjoyed the pumpkin cake! Thank you for the sweet compliments!

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John Amrhein March 13, 2012 at 4:27 am

Those look amazing! The recipe sounds similar to one I created about a month ago in the egg/liquid/flour ratio and I never would have thought something with so little flour would taste so much like a regular pancake. I will definitely have to give these a try!

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brenda March 14, 2012 at 8:58 pm

John, isn’t coconut flour cool? Thanks for the comment!

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Rebecca March 21, 2012 at 10:04 pm

I made these this morning for my hubbie and myself (empty nesters on GAPS) Well my husband isn’t exactly on GAPS but since I cook all the food, when he eats at home he is. Anyway, he is never unhappy when I use your recipes, Brenda. and he loved these. After his first bite, he said it tasted like a cookie. I made the syrup (well I made a half of recipe) My husband tried it and liked it but said the pancakes didn’t need it. And when I tried it, I agreed. But that syrup would make some awefully nice frozen yogurt topping. These pancakes did take some getting used to in the flipping side of things. I ended up just getting half of the pancake over the turner and then pulling them to make some room and then a sorta flip…not completely into the air. Thank you so much for this…and I agree this could be considered desert.

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Tera Woods October 1, 2012 at 7:10 am

These are delicious! We aren’t on GAPS yet but are taking baby steps towards it, and I am so excited to have found this delicious recipe! I think it will be easier to transition to the diet knowing that there are yummy recipes like this. Thank you so much for sharing!

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Brenda February 23, 2013 at 8:32 pm

Tera, great! I am so glad you liked them! 🙂

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Julie January 4, 2013 at 12:05 am

I’m a new fan of your blog, and I’m coincidentally purchasing honey for the first time from your husband tomorrow. (And how I found your blog and how I connected with you for honey were completely unrelated – wild, huh?)

Anyway, I too have a family of nine, which I am moving toward a GAPS lifestyle change. I’m excited to try these recipes, but I wanted to mention that there are odd characters appearing within the recipes on this page between the measurements and the ingredients themselves. Actually, now that I go back and look at them, it’s all capital A’s with a long-sound mark over them (I don’t know what that’s called). Just wanted to point that out in case it’s something relatively easy you can fix on your end.

Thanks for taking the time to post about so many things that I’m interested in and benefit from. I look forward to learning much more from you and your family.

Blessings!

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brenda January 9, 2013 at 2:54 pm

Hi Julie! I hope you like the honey! Yes, I know the site has errors. It’s so sad! I changed the font and this happened. I have to fix it all ver the site. 🙁 Thanks for letting me know!

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Brenda February 23, 2013 at 8:31 pm

Julie,
I hope you liked the honey! 🙂 Thanks for the note about the odd characters. I changed the font on the site and they suddenly appeared. Doh! I’ve been fixing them as I find them. Thanks for letting me know! 🙂

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Julie January 17, 2013 at 12:43 am

I’m considering making both of these recipes tomorrow.

Wondering: Have you ever subbed coconut oil for the butter in the syrup recipe?

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Brenda February 23, 2013 at 8:30 pm

Julie, yup, coconut oil should work fine, it would just have a little more of a “coconutty” flavor. Let me know if you try it!

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Summerserenityday February 18, 2013 at 6:12 am

Wonderful flavor- but did you notice they tend to burn? I had to cool them super-slowly, and they still got dark-blackish brown. Any ideas on that? Wondered if we put a little more coconut flour- would that make them less moist- thus maybe cooking more easily and not taking so long to cook thru?
Advice appreciated cuz we like these !

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Brenda February 23, 2013 at 8:29 pm

Yes, they can tend to burn. I find myself adjusting the temp quite a bit with these pancakes. I have one kid who is particularly fond of the burnt ones, so it isn’t a problem in our house! 🙂 Let me know if you try using extra coconut flour & what you think about it! 🙂

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La Petite Farrar March 10, 2013 at 9:09 am

Could the batter be stored or the pancakes frozen if you make extra?

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Brandi June 23, 2013 at 2:53 pm

you say this yields 4 servings…about how many pancakes are in a serving? I’m just making these for myself and I wonder if I should cut the recipe in half?

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Celeste Figueroa July 10, 2013 at 6:42 pm

I’ve made this recipe at least 5 times and double it every time only I don’t double the honey and they are plenty sweet. We usually have leftovers that we use as bread for PBJ’s (only with honey instead of the jelly, so I guess they would be PBH’s).

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Amanda November 11, 2013 at 4:47 pm

My husband and I had a really hard time with the batter consistency and getting these to cook without burning. I think next time I will add a banana. Maybe I’ll try half coconut flour and half almond flour too. The flavor was great though! Thank you!

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